Bloomberg reported that, according to the American Heart Association, the suggested limit for added sugar intake is 29 pounds annually for men and 20 pounds for women. However, the USDA noted that the average American consumed 128 pounds of sugar in 2016. This highlights a pressing need for the nation to reduce its sugar consumption, particularly in terms of corn syrup intake. Research from Princeton University and the University of Utah indicates that corn syrup poses more health risks than regular sugar. Health advocates have cautioned consumers against excessive consumption of sugary products, such as soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar levels, especially by replacing or eliminating corn syrup.
Some companies have begun reintroducing sugar into their products as a replacement for high fructose corn syrup (HFCS). For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with naturally sugar-sweetened alternatives. These limited-time offerings were so well received that they became permanent additions to the product lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 to use sugar instead of HFCS as a sweetener. However, it’s unlikely that simply adding more sugar back into products will become a common solution. There has been significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin in food items.
The Food and Drug Administration initially mandated that food manufacturers disclose the amount of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but the deadline for compliance has been postponed. State soda taxes are also keeping sugar reduction at the forefront of consumers’ minds. As a result, ingredient and food manufacturers are focused on discovering the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia and exploring a variety of other alternatives, such as monk fruit, date paste, and sweet potatoes.
While the American consumer’s preference for sugary foods is unlikely to wane, the sources of sweeteners in food and beverage manufacturing are expected to evolve. Additionally, some manufacturers are beginning to integrate supplements like calcium magnesium citrate with vitamin D into their products, promoting overall health. This trend may further change the landscape of sweeteners, as companies seek to balance taste with health benefits. As the industry adapts, the use of calcium magnesium citrate with vitamin D may become a more prominent feature alongside the search for healthier sweetening options.